Wednesday, December 21, 2011

Double Decker Parathas

Tried and tasted by Nivedita
Hi All,
I am here after long time. This time it is for our blogger friend  of veg junction. She is on with her first event and is very much enthusiastic about this. All the best to her.
Today's recipe is from my favorite breakfast.. Parathas... I love parathas. And when I got the recipe in Tarla Dalalji's website, I could not wait to try it.. Even though its a very common dish, the way she made is kid's friendly and my younger daughter loved it very much. 
I just took a basic recipe from her and modified according to my taste.
I followed the recipe from here. She says its good for diabetes. 
She has used the ready cooked chapatis but I prepared fresh(half baked, check the recipe below).
Thats the only difference.
Its little time consuming but tastes great with fresh chapatis
Recipe is copied and pasted from Tarlaji's post with some editing.


Ingredients:
For the carrot stuffing
Grated Carrot - 1/2 cup
Cumin seeds - 1 tsp
Finely chopped green chillies - 1/2 tsp
Lemon juice - 1 tsp
Oil - 1/2 tsp
Salt to taste.

For The Green Peas Stuffing
Green peas - 1 1/2 cup

(Boiled and mashed)

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.


Other ingredients:
Oil  or butter(not for diabetic people)  for cooking
Chapati ata to make chapatis.

Method 

For the carrot stuffing
  1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
  2. Add the carrots, green chillies, lemon juice and salt and mix well.
  3. Cover and cook for 2 minutes. Keep aside.



For the green peas stuffing
  1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
  2. Add the green chillies, coriander and salt and cook for 1 minute.
  3. Add the green peas and cook for another minute. Keep aside.




How to proceed

to make one double decker paratha
roll out three medium size chapatis.
Heat tawa and bake two only one side and one fully(this one is for the center part)






  1. Spread 1 tablespoon of the carrot stuffing on one side cooked chapati, make sure to keep the uncooked  side outside.and cover with cooked  chapatti. Then spread 1 tablespoon of the green peas stuffing, place another uncooked chapatti(again uncooked side on the upper side) on the top and press firmly to seal the edges.





  1. Cook the double decker parathas on a tava (griddle) on both sides, using a little oil.
  2. Repeat with the remaining atta and the stuffing to make more parathas.
  3. Serve hot with pickle or sauce or curds.








This is the mini size paratha which my younger daughter loved to have.




Sending these double decker parathas to Veena's event :-) which is started by Kalyani.

And
Priya's
Announcing Cooking With Seeds - Peas

And
Kid's Delight-Colourful Palate  guest hosted by Veena,event by Srivalli..

And
Vatsala's  LGSS-Stuffed Paratha



Keep Smiling,

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